String Bean Casserole Salad

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4–6

Review (1)

Rated 5/5 based on 1 customer reviews

Step By Step

Ingredients (7)

kosher salt, as needed
1 pound green beans, trimmed and cut into thirds
1 red bell pepper, seeded and sliced
½ cup apple cider vinegar
2 ounces dried porcini mushrooms
¼ cup Hidden Valley^® Original Ranch^® Dressing
½ cup French-fried onions (recommended French’s®)

Steps (4)

Step 1
Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
Step 2
Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
Step 3
In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
Step 4
Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Review
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Rated 5 out of 5 by Jack60 from YUMMY!!! This is a wonderful recipe. My kids loved it. I'm going to serve it to my extended family on Saturday when they come for dinner. I think they will love it too.

Date published: 2013-12-12